Preheat oven to 350°F (175°C).

In a bowl, mix almond flour with melted butter until crumbly.

Press the mixture evenly into the bottom of each cup in a mini muffin tin.

In a separate bowl, beat cream cheese until smooth and creamy.

Add sweetener and vanilla extract, mixing until well combined.

Gently mix in the egg until the filling is smooth.

Spoon the cheesecake mixture over the crusts.

Bake for 15–18 minutes until the edges are set and centers are slightly soft.

Let cool completely before removing from the pan.